The Caviar Bar King Fish.

The Caviar Bar; Chowder, Mussels, Oysters and Caviar..

 

 

When I was cooking at the Kettle of Fish on Pacific Ave; My cooking station was known as the Caviar bar. It was what the owner Glen Anderson and designer David Vance used for the overflow and small private dinning room. The bar was made from solid marble and beside a libations center it had a chowder steam pot and a wood/charcoal fired bbq. Caviar was sold by the ounce with frozen vodka. The chowder made to order which the customer picked the kind and the ingredients. I also bbq grilled just about anything from the sea.

This Char Grilled King Fish w/ Mediterranean Chop-Chop Hot Seafood Salad or the Albacore Tuna Cobb Salad would be a daily caulk board catch of the day. So many fish like baby grouper, sea beam, sea bass, snapper or tuna. Endless fresh as can be entrees kept the customers coming back.

Today most of my suppliers that I can be assured of top quality seafood. My Steamer Seafood Ragu Pots, The Chop-Chop Nicoise Albacore Tuna Salad is chock full of tasty ingredients. The dressing a lemon balsamic, honey, wasabi infused vinaigrette. My Seachutterie Plate using Juvenile Albacore Tuna which is less saturated with mercury and I prefer the taste over Ahi. Lightly marinated with a lemon pepper olive oil sliced and set atop crisp romaine, fresh picked heirloom crims-tomato, bermuda onion and quartered artichoke heart, free range boiled egg. One tasty Deluxe Salad. The Selection of fresh shell fish and oysters was on a fresh sheet daily. My béarnaise oyster preference for the best oyster taste was the deep water Effingham’s which offer premium results. Served many celebrities’ like Dennis Hopper and his posse who would come in daily to drink frozen vodka, shucked oysters with caviar and fresh fried oysters. Great Food and Good Memories.